Chicken

Step 1

Stir 2 Tbsp. soy sauce, 1 Tbsp. light or dark brown sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until sugar and salt are dissolved. Add 1½ lb. skinless, boneless chicken thighs toss to coat. Let sit 30 minutes.

Chili Crisp and Assembly

Step 2

While chicken is marinating, combine 2 jalapeños, finely chopped, and one 1″ piece ginger, peeled, finely grated, in a medium bowl and set a fine-mesh sieve over bowl. Set aside.

Step 3

Heat ½ cup vegetable oil in a small saucepan over medium-high. Add 2 shallots, halved through root ends, thinly sliced crosswise, and cook, stirring often, until golden, 5–7 minutes. Add 4 scallions, thinly sliced, 3 garlic cloves, thinly sliced, and 2 Tbsp. coarsely chopped salted dry-roasted peanuts and cook, stirring occasionally, until golden brown, about 5 minutes. Pour through reserved sieve into bowl. Let shallot mixture in sieve cool, tossing occasionally, to keep crisp.

Step 4

Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side; for a gas grill, leave one or two burners off); oil grate. Remove chicken from marinade, shaking off excess, and place over direct heat. Grill, turning halfway through and moving thighs to cooler side of grill if browning too quickly, until deeply browned in spots and cooked through, about 10 minutes. Transfer to a platter and let rest 5–10 minutes.

Step 5

Stir shallot mixture into oil mixture in bowl, then stir in 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. granulated sugar, and 1 tsp. unseasoned rice vinegar. Spoon green chili crisp over chicken thighs and serve with rice alongside.

Simple Chicken Zucchini Alfredo Pasta – creamy fettuccine Alfredo made with real butter, garlic, cream, freshly grated parmesan, and sautéed zucchini. It’s finished with grilled chicken and plenty of fresh basil—simple, summery, and so satisfying.

I know I talk a lot about how I grew up, but it’s such a big part of who I am—and so many of my food memories are rooted in childhood. Of course, I love trying new restaurants, exploring different cuisines, and drawing inspiration from my travels (France especially sparked something in me—I can’t wait to be back soon! And then Italy this winter too!).

But when it comes to summer recipes—the ones I find myself making again and again—they’re usually the super simple, easy, and always delicious kinds of dishes.

Fettuccine Alfredo was a staple for us growing up, and even now, both my mom and I will often order it when we’re out. My dad’s version has always been my base. It’s not a traditional Alfredo—he uses cream cheese and parmesan together to make it extra creamy, and honestly, it’s so good.

In the summer, I love giving it a fresh twist by adding thinly sliced zucchini or yellow squash—or a mix of both. Tomatoes usually steal the spotlight in summer pastas, but zucchini is such an underrated favorite. It pairs so nicely with the creamy sauce.

You’re going to love this one. It’s quick to make, cozy but light enough for summer, and if you double the grilled chicken, you’ll have leftovers for salads later in the week!

The Details

Ingredients

• chicken cutlets or chicken tenders
• Italian seasoning
• olive oil
• fettuccini – or any other long cut pasta. I ended up using pappardelle
• salted butter
• zucchini or yellow summer squash – or use a mix
• garlic
• dried oregano
• chili flakes
• cream cheese
• whole milk/heavy cream – or use half milk and half cream
• fresh parmesan cheese – use a block, grate it yourself, trust me, this makes a huge difference
• fresh basil or parsley – parsley is traditional, but I use basil

Special Tools

Honestly, nothing out of the ordinary here. Just a pot, a nice big skillet, and either a grill, or a grill pan!

Steps

Step 1: Cook the chicken

Start with the chicken—and keep it simple. Toss it with Italian seasoning, olive oil, black pepper, and a pinch of chili flakes if you want a little heat.

You can either grill or sear the chicken. I used a grill pan, which I love during the summer months for that extra flavor.

Step 2: Cook the pasta

Boil your favorite cut of pasta. For Alfredo, I love using longer noodles like fettuccine or linguine. Mafaldine (or Italian Pasta di Gragnano) is a fun option too! This time I used a simple dried pappardelle. Use whatever you love!

Step 3: Make the sauce

Start by melting butter in a large skillet. Add lots of thinly sliced zucchini, garlic, oregano, and a pinch of chili flakes.

Cook the zucchini until it softens and begins to caramelize—it should turn a pretty golden color. You can add more Italian seasoning if you’d like, but I love keeping it simple so the creamy sauce and zucchini really shine.

Step 4: Add the cheese

Add the cream cheese and let it slowly melt into the zucchini. Keep the heat low—you don’t want to burn the cheese or it may get clumpy.

Pour in the milk and/or cream (I like using one cup whole milk and one cup cream), then whisk in the parmesan until smooth and creamy.

Step 5: Toss the pasta and herbs

Add the cooked pasta and toss with the sauce and fresh basil or parsley. You can slice the chicken and toss it in with the pasta (which is how I usually serve it—it’s easiest!), or serve the chicken on the side. Either way works great.

Finish each bowl with a few fresh basil leaves and plenty of extra grated parmesan.

When you twirl the warm, buttery pasta into that creamy Alfredo sauce, it just melts in your mouth—especially with the sweet, golden zucchini. It’s not fancy, just really, really good.

Looking for other summer pasta? Try these weeknight favorites. 

Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

Antipasto Pasta Salad with Herby Parmesan Vinaigrette

One Pot Lemon Basil, Asparagus, and Sausage Pasta

20 minute lemon butter pasta with ricotta and spicy breadcrumbs

Lastly, if you make this Simple Chicken Zucchini Alfredo Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Like burgers, hot dogs, steaks, and ribs, chicken is often a staple at summer cookouts. Made poorly, grilled chicken can be dry and rubbery. But with the proper technique, grilled chicken can be wonderfully juicy and flavorful. Below, we’ve gathered 19 of our favorite grilled chicken recipes, including classic Indonesian chicken satay, a juicy grilled chicken sandwich, and an exceptional Caesar salad where every component (except for the dressing!) is grilled.

May 2020

Easy Bruschetta Chicken — Italian-seasoned chicken, grilled or oven-baked, topped with melty mozzarella and marinated burst cherry tomatoes. Use a homemade Italian seasoning blend or your favorite store-bought mix. Cook the chicken in a skillet or on the grill, then layer on the cheese, tomatoes, and plenty of fresh basil. Serve with toasted bread or toss it with pasta. Quick to make, packed with flavor, and perfect for summer nights!

Friday marks the official start of summer, but I’m already feeling it. I’ve been bouncing between New York, Miami, and now Chicago — and every stop has felt like pure summertime. The markets are overflowing with fresh produce: berries, cherries, and of course, tomatoes.

Cherry tomatoes are my favorite, especially paired with fresh basil — which we always grow in abundance in the greenhouse. With the best of summer produce already showing up, my focus this season is simple: fresh ingredients, quick cook times, and no fuss.

I love entertaining with crostini, bruschetta, or a big summer charcuterie board. Today’s dinner is inspired by one of those go-to appetizers — bruschetta chicken!

Think tomato, basil, and mozzarella bruschetta, but instead of bread on the bottom, it’s flavorful, juicy Italian-seasoned chicken. And yes — we’re adding melty Gouda (or mozzarella) on top, because why not?

It’s so simple, whether you bake it or grill it — and so delicious.

Here are the details

Ingredients

• chicken breasts
• olive oil
• champagne or balsamic vinegar – I’ve been using peach balsamic lately
• Italian seasoning – try my home blend!
• garlic
• basil
• Gouda or mozzarella cheese – we love Gouda
• grilled bread – I love ciabatta

Ingredients – for the tomatoes

• olive oil
• champagne or balsamic vinegar
• honey
• shallots
• garlic
• cherry tomatoes
• basil

Special Tools

You will need a couple of bowls, a skillet, or use the grill. Nothing too crazy!

Steps

Step 1: Marinate the Chicken

When I say marinate, I mean it loosely — we’re really just seasoning the chicken to start. In a bowl, combine chicken breasts (use cutlets or pound them thin), olive oil, balsamic vinegar, honey, Italian seasoning, garlic, fresh basil, salt, pepper, and chili flakes. Let the chicken sit for about 5 minutes.

You can also marinate the chicken longer — even overnight in the fridge — for even more flavor. Either way, it will turn out juicy and delicious.

Step 2: Marinate the Tomatoes

In a separate bowl, combine the cherry tomatoes with olive oil, vinegar (I’ve been loving peach balsamic lately), honey, shallots, garlic, and basil. Season with salt, pepper, and chili flakes.

Let the tomatoes sit for at least 5 minutes, or marinate them overnight in the fridge to deepen the flavor.

Step 3: Cook

I usually cook this using a skillet and the oven, but you can also grill the chicken.

Start by searing or grilling the chicken on both sides. Once it’s mostly cooked through, add a few spoonfuls of the marinated tomatoes and top each piece with cheese (both Gouda and mozzarella work great — use what you love).

Transfer the skillet to the oven to melt the cheese and finish cooking. If grilling, close the lid after adding the cheese to melt it, then top with the tomatoes once the chicken is off the grill.

Step 4: Finish and Serve

To serve, spoon the remaining fresh tomatoes over the chicken and top with lots of fresh basil leaves.

I love serving this with grilled bread or pasta — and honestly, sometimes both! But definitely don’t skip the bread — it’s perfect for scooping up all those juicy tomatoes and melty cheese.

Looking for other summer dinners? Here are a few of my go-tos. 

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata

Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce

Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki

Cajun Chicken Lazone with Herby Corn

Pesto Peach Chicken in White Wine with Burrata

Lastly, if you make this Easy Bruschetta Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!